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Chicken Enchilada Soup
Olivia Swift
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
American
Servings
4
Calories
380
kcal
Ingredients
2
tablespoons
coconut oil
2
medium stalks celery
sliced
1
small yellow onion
chopped
1
small red pepper
chopped
2
cloves
garlic
minced
1
cup
diced tomatoes
2
teaspoons
ground cumin
1
teaspoon
chili powder
½
teaspoon
dried oregano
4
cups
chicken broth
1
cup
canned coconut milk
8
ounces
cooked chicken thighs
chopped
2
tablespoons
fresh lime juice
¼
cup
fresh chopped cilantro
Instructions
Heat the oil in a saucepan over medium-high heat then add the celery, onion, peppers, and garlic – sauté for 4 to 5 minutes.
Stir in the garlic and cook for a minute until fragrant.
Add the tomatoes and spices then cook for 3 minutes, stirring often.
Add the broth and bring the soup to a boil, then reduce heat and simmer for about 20 minutes.
Stir in the coconut milk and simmer for another 20 minutes, then add the chicken.
Cook until the chicken is heated through, then stir in the lime juice and cilantro.
Keyword
Keto Soups